What makes a better gift than DIY cocktail supplies? This kind of gift is cute, unique, and way more useful than another pair of hand-knit socks. Best of all, it’s surprisingly easy to make the components of one of my favorite cocktails, the Manhattan. Well, all of the components except for the rye whiskey. That one, I’ll leave to the experts.
This Potato Salad was inspired from the one I tasted at Cochon Butcher in New Orleans. It is heavy on the mustard – the tang of it cuts the richness of the mayo and leaves the salad feeling lighter than most potato salads. Handfuls of scallions and dill also bring some fresh herbaceous flavor to the party.
How did we celebrate the 4th of July up in Bernal? We harvested the tater bucket! To be really true red-white-and-blue homesteaders, we could have whisked up some homemade mayonnaise and made all-American potato salad. But the patio potatoes were too few, and too precious, for that.
It’s an exciting time around the farmers market these days. I hadn’t been to the market for about two weeks, and was amazed at how much the market changed in a short amount of time. There is a promise of summer fruit in the air, and the spring vegetables are in abundance. Here are some of the things I am looking forward to this month.
It’s true, I’ll admit it: these are some ugly-looking potatoes. Back in December, though, they were sleek, alluring even, a pound or two of organic fingerlings that came as part of a mystery box of roots, tubers, and greens from Mariquita Farms. Somehow, though, they got muscled to the back of the pantry by the 20 pounds of russets bought for holiday latke-making at the same time. By the time I could even think about eating potatoes again, my taters had only baby-making in mind.
Crispy fries are the greatest. When cooked well, French fries can be the highlight of an entire meal. The opposite is also true, however. Bad French fries are disappointing. Soggy French fries are disgusting. Both can ruin an otherwise good lunch or dinner. For years I was disappointed with my homemade French fries. I tried using different types of oils and frying them twice, but they always turned out slightly soggy and never had the crispy exterior I was looking for. I’ve been told that this problem is easily rectified if you own a deep fryer, but I have never wanted to purchase one of those contraptions. It wasn’t until I stopped frying all together that I ended up with the crispiest fries of all. Yes, I realize you are wondering how in the world I could make crispy French fries without actually frying my potatoes, but the answer is quite simple: roasting!
Huckleberry Potatoes, Little Organic Farm Open many books about fresh vegetables and you will find a section in which the author laments about the commonality of the term “new potatoes.” We’ve all seen new potatoes referred to on menus and in supermarkets across the country, but the truth is that what we find are rarely […]